Evidence map›Paper›PMID 36908362›Full record

ArticleJournal of food science and technology2023

Development and shelf life stability of new products for Pacific saury (

Chao-Chin Huang, Chih-Yao Hou, Anil Kumar Patel, Tiwan Kung, Cian-Huei Song, Chun-Mei You, Peng Chou Chen, Kai-Min Wu, Cheng-Di Dong, Chia-Min Lin

Open access · greenAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.3field-weighted citation impact, top 51% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 2 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors at 2 institutions in 1 country.

Chao-Chin Huang *Kaohsiung Fishermen's Association, Kaohsiung, Taiwan, ROC.
Chih-Yao Hou *Department of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.
Anil Kumar PatelDepartment of Marine Environment Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC.
Tiwan KungDepartment of Industrial Design, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC.
Cian-Huei SongDepartment of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.
Chun-Mei YouDepartment of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.
Peng Chou ChenDepartment of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.
Kai-Min WuDepartment of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.
Cheng-Di DongDepartment of Marine Environment Engineering, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, ROC.
Chia-Min LinDepartment of Seafood Science, National Kaohsiung University of Science and Technology, No.142, Haijhuan Rd., Nanzih District, Kaohsiung City, 81157 Taiwan, ROC.ORCID 0000-0001-7482-0309
National Kaohsiung Marine University · TWNational Kaohsiung University of Science and Technology

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pacific saury is a primarily wild-caught fish in Taiwan and contains high amounts of polyunsaturated fatty acids (PUFAs). Therefore, its consumption is encouraged by Taiwanese government due to its high nutrition values and affordable price. In this study, four products, Minced saury with pork, Minced saury with XO sauce, Crispy dried saury, and Saury roll with roe, were developed. Optimization of the processing and ingredients were determined by a group of expert panelists, then by a large group of regular consumers. Total bacterial count, coliform, Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05432-1.

Indexed as

Pacific sauryProducts developmentShelf-life stability

Identifiers

PMID36908362
PMCPMC9998769
OpenAlexW4224008993

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.